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    You are in: Home / Cookbooks / Bakery Items & Pasta
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    41 recipes in

    Bakery Items & Pasta

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    2 Reviews |  By Mercy

    This is Planters' alternative to a traditional pastry pie crust. With Splenda substituted for the sugar, it would be an ideal crust for low carbers.

    Recipe #102218

    This is a wonderful lemon-flavored pesto. This was my first taste of pesto and I've never gone back! Update as of 2/13/04 I'm glad that you all like this. I freeze this now and keep it on hand for my spaghetti sauce or others sauces. It freezes great!

    Recipe #8650

    Lovely soup with substance. Literally! Not "brothy" but rich... and probably not heathy either. I won't tell if you won't!

    Recipe #56703

    Except for the the milk and small amount in the egg, the cake itself has very little fat and using low-fat milk will keep the fat to a minimum, I have stated the egg as optional, I strongly suggest to add it in for a more cake-like texture -- If you are looking for a fancy cake to serve then this is not it however for the ease of this cake it is darn good and makes a great weekend brunch cake, it's like a combination of a cake and cinnamon bun all in one, ridiculously simple to make as it's all mixed by hand and takes like 5 minutes to throw together, try adding in some chopped strawberries, apples or blueberries, raisins or dried cranberries, this recipe is a blank canvas, so go ahead and add in fruit, nuts chocolate chips whatever you wish, and to kick this up a notch drizzle recipe#120835 on top :) --- servings are only estimated

    Recipe #77397

    9 Reviews |  By RSHDiva

    This risotto is reason enough to buy a pressure cooker. Forget all those wive's tales about these things blowing up... they have a new, safer generation. This is a no-stir risotto that could compete with the best! I serve it as is, but you could add a cooked vegetable or bits of meat after the pressure has fallen and the rice is cooked. From "Cooking Under Pressure" by Lorna Sass

    Recipe #122610

    This is a recipe I made up and my kids love it!

    Recipe #49088

    I got this recipe off the back of a Ready Crust pie crust. It takes 5 minutes prep time and is fabulous! A great last minute company dessert to whip up! Sure to impress!

    Recipe #106850

    This mayo (yes, I cringed first... trust me, try it!) in this really helps keep the moisture in the bread. This is the perfect thing to do with those bananas that you need to do SOMETHING with or lose...

    Recipe #172363

    28 Reviews |  By keen5

    I love blueberries and I love this simple little snack cake. I hope you will too. This is quick, moist and soooo yummy.

    Recipe #75598

    I love pizza without tomato sauce or what is called White pizza. We love this! It is so good and easy!

    Recipe #90229

    I saw this in the Food section of the Cincinnati Enquirer October 30 2002 Pg E3. By Chef Sandra Wilson. I really like Key Lime Pie and until this recipe have never found one that satisfied me.

    Recipe #57679

    Flavorful with chiles, this would go great with ham & beans or grilled steak.

    Recipe #39165

    I got this recipe from an East Texas community cook book several years ago and it has become a family favorite. The cream cheese adds a wonderful flavor. It's easy, too.

    Recipe #52688

    51 Reviews |  By Lennie

    I have always been disappointed when I've baked homemade bran muffins, but not anymore. These are moist and flavourful. I think the trick with the moistness is combining the bran with the wet ingredients, as no other bran muffin recipe I've tried had this step. I often cut this recipe in half and bake just 6 in my toaster oven. These freeze well, too.

    Recipe #73061

    My favorite corn bread. Sweet just the way I like it.

    Recipe #83625

    183 Reviews |  By rickv

    This is my winner with Tammiev and our friends. This recipe is for a 2 pound loaf and has never failed me. I think it is the lack of oil and sugar that they like in this one.

    Recipe #46501

    I've been making this for family tea for years and years. I think the basis of the recipe came from the back of a supermarket leaflet but I have tweaked it and all I can say about it is when I make one, there's never leftovers!

    Recipe #137901

    Recipe #172161

    Dressing, stuffing, whatever, this is just good. I modified the instructions slightly, but the recipe came form my Better Homes and Garden Cookbook that's absolutely ancient. See note at bottom on how to make a vegetarian version.

    Recipe #48181

    This is from Williams Sonoma and it has been a family favorite for years. It is a great twist on Gingerbread cookies.

    Recipe #79103

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